The journey of a transplanted cook, exploring the foods of the Pacific Northwest.
Savory Quinoa with Apple Juice
In this version, I cooked the quinoa in apple juice to compliment the curried chicken and glazed squash I served. Since I used a glass cup as a mold I kept it simple with few additions. If you're not using a mold, you can add walnuts and diced apples. This one is as versatile as they get!
Find the complete meal here: Curried Chicken and Vegetables over Quinoa
and here: Honey Ginger Glazed Acorn Squash
Time: 30 minutes
Yield: Serves 4
1 cup red quinoa
2 cups organic apple juice
1 cup freshly chopped greens (kale, beet and spinach work well)
Salt and pepper to taste
Rinse the quinoa and remove any bits of plant matter or grit that might be apparent.
Drain and put in a saucepan.
Add apple juice. Bring to boil and immediately decrease the heat to low.
Let it simmer until the juice is absorbed, about 20 minutes.
Turn off the heat and add chopped greens. Cover tightly until they wilt (approximately 5 minutes). Stir to mix.
Push the cooked quinoa into a cup and turn it over onto a plate. It holds it shape well and stays hot a little longer.
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